Legumes heat treatment

Good day professional, I'm trying to treat legumes through freeze drying, due to off flavors, bad odours cause by the presence of certain enzymes. My question:…

1. Food R&D Emeritus reply

   LYOphillization or freeze drying does not deactivate lipoxygenase enzyme responsible for legume taste., Germination is better... Pressure cooking beans is one way to reduce beans…

2. Iyanuakande reply

   Thanks Roy, what was on my mind was to dehull the legume and or heat treat for 121 for 10min to avoid denaturation and finish the process with lypholisation. Is it possible? 121 a…

3. Iyanuakande reply

   But hope the pressure cooking won't denature the protein... will like to use it for plant milk

4. Food R&D Emeritus reply

   Dehulling does not remove lipoxygenase enzyme. heat treatment might be but the taste due enzymatic reaction is not driven off.Pressure cooking where steam drives of volatile might…

5. Iyanuakande reply

   Yes I know but the water during dehulling initiate enzymatic reaction

6. Iyanuakande reply

   Thank you for that contribution

7. Food R&D Emeritus reply

   If dehulling initiate lipoxygenase action then you should presoak the beans In NaHCO 3 solutiin after being dehulled to curtail it. Why do you want to lyopphillize it.if its not e…

8. Iyanuakande reply

   I want to dry it after heat treatment while maintaining the color